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Food, Recipes

Gorgeous CHERRY CUPCAKE FINANCIERS

Came across this yummy treat today. The pictures just make my mouth water. this is a perfect Sunday morning accompaniment to my coffee as I sit and watch my fav Sunday shows like CBS Sunday Morning and Meet The Press.

They are technically not cupcakes but something called Financiers.  According to the Joy of Baking website, Financiers (pronounced fee-nahng-syehr) are lovely French tea cakes, that also go by the name Friands, which aptly means “dainty” or “tasty”. Take a bite and you will be rewarded with the delicious flavor of caramelized butter and toasted almonds. … [they]were first made in the late 19th century by a pastry chef whose shop was close to the Paris Stock Exchange. The location of his shop must have been influenced him as originally Financiers were baked in rectangular molds that were said to resemble bars of gold. Today you will find them baked in many shapes, including these boat shaped tart molds, or even in small muffin tins. … Financiers start with a batter made by simply stirring together flour, toasted ground almonds, and powdered sugar with lightly beaten egg whites, vanilla extract and brown butter (beurre noisette). … The other unusual ingredient used to make Financiers is almond flour (meal) which is just blanched almonds that have been finely ground.”

This blogger’s site has more gorgeous food pics and I’m sure tons of yummy recipes as well.


The Recipe ~ adapted wholly from Sarah-Jane of SiliconeMoulds.com
I had doubled the recipe below because I baked them in normal  sized cupcake cases. I got 6 lovely bursting with cherry financiers. 

70 gm ground almonds
105 gm icing sugar
35 gm plain flour
92 gm butter ( I used salted)
92 gm egg whites ( I used 3 eggs)
1/2 tsp baking powder
1/4 tsp vanilla extract
6 fresh whole cherries with stems attached

Preheat the oven to 200 C

Brown the butter to a nut brown.
Sift all dry ingredients into a medium bowl and mix well. (I used an electric mixer). Add in the egg whites and mix until evenly blended. Add the hot browned butter and mix it in quickly until the mixture is well mixed.

Pour into prepared cupcake cases almost right to the top. ( I had a space of about 1/8 of an inch between the edge of the rim and the top of the batter). Then top with a whole cherry on each with its stem attached.

Put in the oven and bake at 200 C for 10 minutes after which I reduced the temperature to 180 C and baked for about another 15-20 minutes until the cakes were risen, golden brown and cooked firmly in the centre. Test with a toothpick. If it comes out clean without anything gooey attached its done. 
(You may tent the cakes with a piece of foil if it gets brown too quickly while the centre is not cooked yet).

 

 

reblogged from Cherry on a Cake: CHERRY CUPCAKE FINANCIERS

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